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As a young boy, Giuseppe Tentori grew up helping out on his grandmother's farm in a small town outside of Milan - little did he know the impact it would have on his future. It was on the farm he developed a strong connection with nature, which helped shape Tentori into the passionate chef he is today.

After finishing his culinary studies at Antica Osteria la Rampina in Milan, a 19-year-old Tentori jumped on a plane and took chef Gabriel Viti up on an invitation to work at his restaurant in Highland Park, Illinois. After Gabriel's, Tentori headed out west to become the sous chef at the Metropolitan in Salt Lake City, Utah. Two years later, he returned to Chicago and began working at Charlie Trotter's. Serving the last two years at this award-winning restaurant as chef de cuisine, Tentori spent a total of nine years perfecting his culinary philosophy in this famous kitchen.

In 2008, Tentori not only accepted the position of executive chef at BOKA RESTAURANT, but as a partner of BOKA RESTAURANT GROUP with close friends Kevin Boehm and Rob Katz. Upon his arrival at BOKA, Tentori carefully integrated his unique style to the restaurant's progressive American cuisine. Along with an emphasis on local farmers and seasonal ingredients, innovative pairings have become his trademark.

An avid proponent of local organizations, Tentori is involved with Common Threads, the charity co-founded by Oprah and Art Smith, which teaches kids about nutrition and healthy cooking. With a new restaurant concept, GT Fish & Oyster, launching in late winter 2011, Tentori has amassed numerous awards along the way, including: one star by Michelin Guide Chicago 2010; "Best New Chef" by Food & Wine Magazine in 2008; James Beard Foundation "Best Chef Midwest" semi-finalist 2009; and three stars by the Chicago Tribune.